TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Strudel
2
175
2
150
60-80
On baking tray
Jam- tart
2
170
2 (1
and 3)
160
30-40
In cake mould 26 cm
Fruit cake
2
170
2
155
60-70
In cake mould 26 cm
Sponge cake
(Fatless sponge
cake)
2
170
2
160
35-45
In cake mould 26 cm
Christmas
cake/Rich fruit
cake
2
170
2
160
50-60
In cake mould 20 cm
Plum cake
2
170
2
165
50-60
In bread tin
1)
Small cakes
3
170
3 (1
and 3)
165
20-30
On flat baking tray
Biscuits
3
150
3 (1
and 3)
140
20-30
On flat baking tray
1)
Meringues
3
100
3
115
90-120
On flat baking tray
Buns
3
190
3
180
15-20
On flat baking tray
1)
Choux
3
190
3 (1
and 3)
180
25-35
On flat baking tray
1)
Plate tarts
3
180
2
170
45-70
In cake mould 20 cm
Victoria sand-
wich
1 or 2
180
2
170
40-55
Left + right in cake mould
20 cm
1) Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
White bread
1
190
1
195
60-70
1-2 pieces, 500 gr one
piece
1)
Rye bread
1
190
1
190
30-45
In bread tin
Bread rolls
2
190
2 (1
and 3)
180
25-40
6-8 rolls on flat baking tray
1)
Pizza
1
190
1
190
20-30
On deep roasting pan
1)
Scones
3
200
2
190
10~20
On flat baking tray
1)
1) Preheat for 10 minutes.
12
electrolux
